Nowhere in the United States has better pretzels than Pennsylvania, where you can enjoy award-winning pretzels made using ...

Many recipes call for sprinkling salt over the nuggets, but you can also customize them in any way you see fit. In many cases ...

With only a 10-minute proofing time, an hour is all you need to make this homemade pretzel recipe! (Based on “Easy Homemade Soft Pretzels” by Sally McKenney at Sally’s Baking Recipes.) ...

Because of the salt, these pretzels are best eaten fresh. Prepare the starter the day before baking. Combine all the ingredients in a bowl and mix with your hand or a spatula until all the flour ...

Follow my recipe below or print it out here. This recipe makes 8 pretzels and they are best eaten the day they are made, and especially while they’re still warm! First pre-heat the oven to 200C ...

It's hard not to love mac and cheese. After all ... You might be wondering why anyone would ever alter a perfectly good stuffing recipe with pretzels. But believe it or not, these dry, starchy snacks ...

knead the ingredients together on a floured work surface until smooth and elastic.) Roll the dough out into a sausage shape about 2cm/1in thick. Form the dough into a large pretzel shape and pinch ...

When they’re done, the pretzels will be golden brown. Transfer to a cooling rack and allow them to cool for a full 30 minutesreally: this sets their texture. Recipe from Can It, Bottle It ...

To form the pretzels, place the dough on a lightly floured ... returns sweetly scented surfaces. Recipe courtesy of Baking Style: Art, Craft, Recipes by Lisa Yockelson/Wiley, 2012.